Pour about 3 tablespoons of the warm water into a small cup, add the honey and stir until blended. Crumble the yeast into the honey mixture and stir. Let yeast mixture sit until it puffs up.

In a large bowl, mix together the flour and salt. Add the water and yeast mixture and begin to stir. As you are stirring, add the oil in a stream. Once the dough is thoroughly mixed together, add a bit more water if too dry.

Place the dough on a wooden board and knead until you have a soft dough that is smooth and elastic (you may also mix and knead these ingredients in a mixer with a dough hook).

Sprinkle semolina flour on a large cutting board.

Form the dough into a rectangle and place on the floured board. Brush the rectangle of dough with olive oil, including the sides of the dough, and dust with semolina flour. Place the dough, uncovered, in a warm place, until doubled in size, about 1 hr.

Heat the oven to 200° C (390° F).

Cover baking sheets or cookie pans with baking parchment paper.

With a large, straight edged knife, cut the dough on the short side of the rectangle into a thin strip about 1 cm (1/2”) wide. Grasp the two ends of the dough strip with your fingers, and gently stretch it until it is the length of the baking pan, and place it on the parchment-lined pan.

Repeat this process, leaving about 3 cm (1 1/2”) between each grissino. Don’t worry if they are not identical, that is a part of their look!

Bake 15-20 minutes until golden, and place on rack to cool.

The irregular shape is characteristic of these hand-pulled grissini, with the thinnest parts being crunchier than the thicker parts, but they should be overall nice and crispy.

Store them in an airtight container to keep them from getting damp – a plastic bag works well, too, just make sure the breadsticks are completely cool first (if they do get damp and lose their crunch, you can revive them by placing them in a hot oven for a couple of minutes, being careful not to burn them.)

Note: If you have a large oven with large baking sheets, cut the dough strips a bit thicker, and stretch them to the length of the pan.